1. History of Korean gochu, gochujang, and kimchi
Dae Young Kwon, Dai-Ja Jang, Hye Jeong Yang, Kyung Rhan Chung 
Journal of Ethnic Foods 
Volume 1, Issue 1, Pages 3-7 (December 2014)
DOI: /j.jef
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2. Fig. 1
The Chodo in rectangular box the island where gochu was planted, is written about in (A) “The Chronicles of Three States (三國史記)” (Kim Bu-sil, early Goryeo, 1145) and in (B) Mankiyoram (萬機要覽) described the chodo is the land where gochu cultivated in detail (1808).
Journal of Ethnic Foods 2014 1, 3-7DOI: ( /j.jef )
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3. Fig. 2
The Chinese character Jeo (Zu,菹) in the box, which represents the kimchi, written clearly in the book of Hunmojahoi by Choi Se-jin (1473?–1542) in chosun dynasty.
Journal of Ethnic Foods 2014 1, 3-7DOI: ( /j.jef )
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4. Fig. 3
The Chinese word “Chojang (椒醬),” in the box. which represents gochujang is mentioned in the book “Sikui-simgam (食醫心鑒, Book for Alimentotherapist)” a book published in the year 850 ad. This means Korean people have their fermented red pepper paste, gochujang.
Journal of Ethnic Foods 2014 1, 3-7DOI: ( /j.jef )
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5. Fig. 4
In Sasichanyocho, 四時纂要抄 (Kang Huimaeng, 1482–1483), the agricultural period and season of gochu harvesting have been mentioned. This means gochu was cultivated in Korean peninsula in early age.
Journal of Ethnic Foods 2014 1, 3-7DOI: ( /j.jef )
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6. Fig. 5
Preparation of the famous Sunchang gochujang (Sunchang is the southern west part of Korea) is described very scientifically in the “Somunsaseol (謏聞事設)” of Lee Si-pil (1657–1724).
Journal of Ethnic Foods 2014 1, 3-7DOI: ( /j.jef )
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